I am from Buffalo, NY and I love wings. Strange right. I also prefer the wing portion over the drummette. However, I find it frustrating to try to effectively dip the wing portion in bleu cheese. So this recipe is my attempt to integrate the cool, rich flavor of bleu cheese with the thrill of hot sauce and the least post fying work necessary. Enjoy! - foodfighter —foodfighter
Test Kitchen Notes
Foodfighter, a Buffalo native, knows wings. When we said we were open to the best version of a traditional favorite, a recipe like this one was what we were driving at. The glaze -- butter, hot sauce, honey and a spritz of lemon -- is classic and perfectly proportioned, and the technique of smearing the wings with a blue cheese "dip" before coating them in flour and cornstarch is sheer brilliance. With every bite, you get tangy heat, a satisfying crunch, tender meat and a seductive hint of blue cheese. Trust us: even your non cheese-eating friends will happily tuck into these. - A&M —The Editors
strong bleu cheese
All Purpose Flour
Franks Red Hot Sauce
Lemon juice, to taste
In This Recipe
Combine cheese and sour cream in Food Processor or Mini Prep and process to smooth spread/puree.
Combine Corn Starch, Flour, Salt and Pepper in a shallow dish.
Thoroughly dry wings using paper towels. Cover the skin/meat of each wing with a thin layer of the bleu cheese spread. Then dredge each with in the Corn Starch Mixture, making sure each wing is well covered. Refrigerate for about 30 minutes.
Bring 2 - 3 quarts of peanut oil to 365 degrees in a heavy pot (I use a enameled dutch oven). Fry wings in 1 pound batches for about 15 minutes until crispy. For each batch, to cooling rack over newspaper in a sheet pan.
Melt butter, stir in hot sauce, honey and lemon juice. Add ground cayenne or more Frank's Red Hot Sauce to taste.
Place wings in a wide mouth bowl and pour sauce over the top. Shake bowl gently to distribute sauce.
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